healthy breakfast

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

vanilla extract

Kosher salt

chia seeds

strawberries,

almonds,

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

This savory sweet potato breakfast bowl makes a nourishing breakfast (or brunch, lunch, or dinner!) It brims with goodness from creamy sweet potato puree, toasted sesame oil, sautéed spinach and scallions, crunchy vegan coconut bacon, and poached eggs. See notes for make-ahead, vegan, and egg prep options!

Whipped Sweet Potato Breakfast Bowls with Spinach, Eggs, and Coconut Bacon

coconut bacon

potatoes

vegetable bouillon cube (or use 2 cups vegetable broth in place of some of the water)

butter

Salt,

rice vinegar

3-4 large eggs (or 2 eggs per bowl if you like)

La Tourangelle toasted sesame oil, plus more for drizzling

scallions,

lightly packed washed baby spinach

Togarashi,

Peel the sweet potatoes, cut into large cubes, and place in large saucepan. Add the bouillon cube and cover with 1 inch of water (and vegetable broth if using instead of bouillon). Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 10 minutes. Reserve ½ cup of the cooking liquid and drain the sweet potatoes.

Return the cooked sweet potatoes to the pot, add the butter, and blend with an immersion blender until creamy, adding as much of the cooking liquid as you need to make a thick puree. Taste, adding salt or butter if you like. Cover and keep warm.

Fill a skillet with high sides with water, add a bit of salt, and bring to a bare simmer. Crack each egg into a small bowl or ramekin. Add a splash of vinegar to the simmering water and carefully add each egg to the water, holding the bowl close to the surface of the water. Cook the eggs for 4 minutes for a medium poach. Remove with a slotted spoon to paper towels and trim away any wonky whites. Drain the skillet and wipe dry.

Heat the toasted sesame oil in the now empty skillet over medium heat. Add the scallions and spinach and cook, tossing, until wilted. Season with a few pinches of salt to taste.

Spoon the whipped sweet potatoes into bowls, divide the spinach among them, top with the poached eggs, coconut bacon, a sprinkle of togarashi, and a drizzle of toasted sesame oil.

Healthy Breakfast Ideas: Veggie Breakfast Tacos

yellow tomato (diced)

red onion

cilantro

serrano pepper (thinly sliced)

garlic (minced)

juice from ½ lime

sea salt

green pepper (cored, stem removed, and diced)

scallions (chopped)

eggs (beaten)

arugula or spinach (chopped)

olive oil (for drizzling)

sea salt and black pepper

tortillas (corn, flour, wheat

cilantro (more for garnish)

avocado (sliced)

lime wedges

Make the Salsa: In a small bowl, combine the tomato, onion, cilantro, serrano, garlic, lime juice and salt. Chill until ready to use.

In a small nonstick skillet, heat a drizzle of olive oil over medium heat. Add the green pepper, scallions and a pinch of salt and pepper and sauté until lightly browned, about 5 minutes. Scoop a large spoonful of the salsa into the pepper mixture and stir. Remove from the heat and set aside.

Brush a large nonstick stick skillet lightly with olive oil and bring to medium heat. Add the eggs, let them cook for a few seconds and then stir. Add the green pepper mixture to the eggs. Continue to stir and scramble the eggs until just set. Remove from the pan from the heat while the eggs are slightly runny and stir in the arugula and half of the extra cilantro.

Assemble the tacos with the egg mixture, a scoop of salsa, the remaining cilantro and a few slices of avocado. Finish with a squeeze of lime and a pinch of salt and pepper, if desired. Garnish with cilantro and serve with lime wedges.

Papaya-Banana Smoothie

milk

Greek yogurt

banana,

large, ripe papaya, peeled, seeded and chopped

ice cubes

Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

So easy and fast to make. My three year old loves it. I only changed it by adding one tablespoon of ground flaxseed. 

I love it. It's so good for you and good in general.


I needed to add more milk and sweetner. It was too thick. Taste was average nothing to brag about.

I recommend not to ad yogurt with milk as it is not good for stomach

This was good. It was even better when I added some cinnamon and honey. Thanks Bobby for the idea!

Loved this recipe!  I changed it up a little for an after-run drink - added one scoop of rice protein powder and replaced the milk with coconut milk.  Thank you, Bobby Flay!

I thought it was delish!  My mango must have been huge, b/c it definitely made enough for 2 people!  I used Oikos Vanilla Greek Yogurt forgoing the tsp. of vanilla and added a 1/2 scoop of vanilla protein powder.  I subbed almond milk, as well.  Tomorrow I will try this recipe using coconut milk/or water.  I have a feeling it will be equally divine (:

https://www.foodnetwork.com/videos/bobbys-papaya-banana-smoothie-0231431

Bobby makes a tropical smoothie with fresh papaya and bananas.

Bobby's Papaya-Banana Smoothie

This Apple Cinnamon Oatmeal recipe is a hearty, healthy breakfast recipe that is loaded with tender apples and fall spices. Gluten free and dairy free, plus meal prep breakfast friendly!

Apple Cinnamon Oatmeal

apple (peeled and finely chopped)

butter margarine

cinnamon

pinch ground ginger or nutmeg (optional)

water

rolled oats ((large flake))

maple syrup ((or other sugar

salt (to taste)

Add apples and butter to a medium saucepan. Cook over medium-high heat until apples are tender-crisp.

Stir in cinnamon and other spices if desired. Cook 1 minute.

Add water and oats and stir until combined. Bring to a boil over medium-high heat, then reduce to medium-low and cook, stirring often, for 13-15 minutes, until desired tenderness is reached.

Remove from heat and stir in maple syrup (or other sweetener), vanilla and salt. Adjust sweetness and salt to taste.

Serve with a splash of milk if desired

For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.

Southern Biscuits

flour

baking powder

baking soda

salt

shortening

buttermilk,

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

<span>An excellent biscuit recipe! A few additional biscuit-making tips:</span><div>1) You can use 4 TBS butter if you don't have shortening. Don't take the butter out of the refrigerator until you're ready to add it to your dry ingredients. It needs to be COLD.</div><div>2) Try using a grater for the butter. Works perfectly.Then blend butter/dry mix with fingers.</div><div>3) If you don't have buttermilk on hand, add a bit of lemon juice to your 1 cup of milk. </div><div>4) I often add a pinch of sugar.</div><div>5) Do not over handle the biscuit dough. Pat out on floured board, fold over in thirds. Rotate. Pat out, fold over in thirds, rotate. 5 or so times.</div><div>6) IMPORTANT: As noted in recipe, push biscuit cutter straight down through dough--no twisting.</div><div>7) Don't put in oven before it's fully heated! :) </div>

For once I'm smarter than AB! Make square biscuits. You won't need a biscuit cutter, and there won't be any second pass biscuits that aren't as light as the first!

My mother made the best biscuits and I have never tried to make them because I knew mine would fall short. I had left over buttermilk and didn’t want pancakes and decided to give Alton’s recipe a try. OMG. these were so good it took me back 40 years to Mom’s. Followed the recipe exactly except I halved the recipe. Can’t wait for everybody to wake up.

I made these and instead of using a cookie cutter or cutting out biscuits, I just cut the dough into squares like for tic-tac-toe and rounded the edges so I didn't have the problem of having to do a 'second pass' and risking the last bit of biscuits not turning out like the first pass.

Great!  Should also mention that when you press down on the cutter, do not "twist" the cutter so it cuts through the dough.  Press down only once, firmly, and use your thumb to push it out.  This is a key step it making sure your biscuits rise!

Love AB anything! But this recipe is great! Perfect for the way I make biscuits. I use all butter as well and add a teaspoon of powdered sugar. I have very hot hands so I put everything in the freezer for about 10 minutes or as long as it takes to heat the oven. I grate my butter also. It helps alot. And I have to use a fork to bring it all together! Oh and I keep citric acid in powder form on hand just in case I don't have buttermilk. Takes about 1/4 teaspoon for the cup of milk. You can also adjust that to your taste. Then I make my biscuits square. I just form a square with the dough then cut them square with my scraper or I've used a pizza cutter before as well. Square keeps you from having those runt biscuits that aren't as fluffy!

I only got 8 largish biscuits, but they were delicious! I didn’t have buttermilk so I subbed 1 tablespoon white vinegar in 1 cup of milk-still so good!

Perfect recipe! I have used this recipe for years.I'm eating a biscuit fresh from the oven with butter and Blackraspberry jam right now.  I use the same measuring method as does his Mother and I also sit my dry ingredients . My Grandmother's said NEVER  put your warm hands to mix biscuits and sift the flour mixture three times. I use a pastry cutter. I have used this recipe a long time but had not watched the video until today. Pushing an indentation in the center is a new idea for me and will try it next time. Recipe works fine with plain milk if your out of Buttermilk. I bake mine at 450 degrees for 13 minutes. Thank you Alton for another wonderful recipe! I especially like the way Alton teaches about chemical reactions etc. on his videos. 

The print recipe states a 450 degree oven but the video says 400 degrees.<div> That’s a huge difference, which is it.</div>

Best ever...tried many others online but Alton takes the cake (everytime). LOVE HIM!

https://www.foodnetwork.com/videos/altons-southern-biscuits-0169317

Alton's Southern Biscuits: tender, flaky and just waiting to be buttered.

Alton's Southern Biscuits

Quick and easy Avocado Toast with Egg 3 ways - fried, scrambled, and poached. It’s a simple healthy protein-packed breakfast, snack or even light meal!

Avocado Toast with Egg

avocado

bread (or bread of choice)

Sea salt (to taste)

black pepper (to taste)

eggs

white vinegar

Toast the bread in a toaster until golden and crispy, place the quarter avocado over the toast, slice it and mash it on top of the toast.  Top with eggs of choice, and season with salt and pepper, to taste.

For fried eggs: Heat butter in nonstick skillet over medium-high heat until hot. Break the egg onto the skillet and immediately reduce the heat to low. Cook uncovered until whites are completely set and yolks are thickened to your liking, about 5-7 minutes.

For scrambled eggs: Heat butter in nonstick skillet over medium-high heat until hot. Whisk the eggs in small bowl, then carefully pour into the center of the pan. When the edges start to set, start to gently fold the eggs until the eggs are cooked through, about 2-3 minutes.

For boiled eggs: Place the eggs in a saucepan. Pour cool water over the eggs until fully submerged. Bring the water to a rolling boil, then reduce the heat to low and cook according to the desired doneness: 4 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.

For poached eggs: Bring a large pot of water to a boil. Crack one egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.

https://content.jwplatform.com/videos/UWGCpIKJ.mp4

Avocado Toast With Egg - 4 Ways

For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network ï¿½ just mix, knead and bake.

Irish Soda Bread

all-purpose flour, plus extra for currants

sugar

(1/2 stick) cold unsalted butter, cut into 1/2-inch dice

buttermilk, shaken

egg,

orange zest

currants

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Someone said this isn't soda bread because "true" soda bread is made with four ingredients.  In which case I would suggest on changing the title of this recipe.  Maybe . . . "Better Than Soda Bread!"  You know, that's probably why NOBODY makes "true" soda bread.  Why would they when this one tastes so much better!<div><br /></div><div>The orange zest is fantastic! </div>

Although not traditional soda bread this recipe is extremely good and easy! It's actually a fancier and richer version of soda bread called "Spotted Dog". Spotted Dog is a bread that was made to be eaten with tea. The orange zest is Ina's ingenious addition and really gives this bread tantalizing aroma. Most Spotted Dog (or soda bread) doesn't have the additional butter. Ina uses more sugar than most. But it is "so good" the bread can be eaten pain or with a light spread of butter. No worries if you don't have an electric mixer. Just mix the wet ingredients, then mix the dry ingredients and rub in the butter by hand. Add the currents to the dry mixture.   Make a well in center and pour in the wet ingredients and using one hand with fingers formed into a rounded claw gradually rake the dry into the wet in a circular motion until just mixed and holding together.  Transfer to a well-floured board and shape into a round and cut the X.  The dough can even be cut into scones.

Made this today using dried cranberries soaked in freshly squeezed orange juice. Absolutely delicious and will be made again!!

That is NOT Irish soda bread, its a rubbish recipe. Firstly the flour is always 1/2 wholemeal, 1/2 all purpose, which is why it looks nothing like the real thing. There should be no sugar, butter, currants, orange zest or egg. Call it something else.

This is NOT true Irish Soda Bread.  True, traditional Irish Soda Bread contains the following, ONLY:<div><br /></div><div><p><span>Flour, Salt, Baking Soda, Buttermilk.   </span></p><p><span>Anything else added makes it a "Tea Cake!"</span></p><p><span><br /></span></p><p><span>While I'm sure this is a tasty treat, it is NOT Irish Soda Bread.</span></p></div>

East to make and very tasty - everyone really liked it!  It's a bit different than my usual Irish bread - instead of currants,  I soak a mixture of dried fruit in Irish Whiskey to soften.  The orange zest really adds a great flavor!

I honestly wasn't expecting to like this, because I HATE raisins, but I ended up eating multiple pieces. That's a testament to this recipe. Very simple to put together, bakes into a huge beautiful loaf, and so tasty! It has a nice crust on the outside and is very soft on the inside. I baked to an internal temp of 180 degrees, and it was perfect. I had to tent it with foil toward the end to keep it from getting too brown. 

I’ve made this recipe a few times now and everyone loves it! I don’t even use an electric mixer! Very easy too! 

This is the best Irish soda bread recipe!  I make it regularly not just on St Patrick’s Day. 

This is the best soda bread. The orange zest is the key. I served with butter mixed with orange zest and honey. I also have substituted golden raisins or other dried fruit for the currents. Always delicious. 

https://www.foodnetwork.com/videos/baking-basics-irish-soda-bread-0136391

Ina Garten walks us through the baking basics of making Irish Soda Bread.

Irish Soda Bread Baking Basics

Lemon Blueberry Pancakes

cake flour

evaporated milk (more if needed)

lemon,

butter, melted,

blueberries

warmed,

Heat a heavy skillet or grill over medium-low heat.

In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

These are the best pancakes I have ever made. I was in a rush when I made them so I my two little girls only got one to eat before they went to church. The entire service they were telling me they couldn't wait to get home and eat more pancakes. The husband said the same...he said they were amazing and he doesn't make that statement very often. Amazing! I used all purpose flour as I didn't have cake on hand and they were still great.

Adapted this recipe so to store bought pancake mix and oh! was this good. Hubby loved them! It really helped to use a cast iron skillet, the 1/4 measuring cup as a scooper, and more butter every time I made a new batch.

Love these pancakes. I had no evaporated milk, so I used 1 cup of milk and 1/2 cup of club soda. It turn out fluffy and light. My kids absolutely love them too!

I didn't have cake flour so I used self-rising flour and omitted the baking powder and salt...they turned out great!  We really love the lemon and zest in them!

I have never made pancakes before... always ate the frozen pancakes which you microwave. This recipe seemed easy, so decided to give it a try. Even though I made some substitutions, it turned out so good!! I used all purpose flour instead of cake flour, and used 1 cup of 2% milk instead of evaporated milk. The pancakes were DELICIOUS!! Will definitely be making this again and again! Thanks Ree, for turning me into a fresh pancake maker!

SO amazing! I used canned coconut milk instead of evaporated milk, and Earth Balance vegan butter. Incredible!!

Easy to make and yields delicious pancakes.  Nothing better than blueberries and lemon.  

https://www.foodnetwork.com/videos/rees-lemon-blueberry-pancakes-0237129

Ree makes a breakfast treat for her youngest child's birthday.

Ree's Lemon Blueberry Pancakes

Creamy Oatmeal

steel-cut oats

kosher salt

cinnamon sticks

dark brown sugar

Honey

maple syrup

buttermilk

yogurt or cream

In a medium bowl, combine the oats and milk. Cover and let soak in the refrigerator overnight. Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla, currants, and sugar; and simmer for 5 minutes more. Remove the cinnamon sticks and serve plain or with your topping of choice.

Cooking time should be 45 minutes on simmer/low, unless you want a horrific clean up afterwards, otherwise the recipe is good.

fantastic! this recipe is perfect for a cold NY winter and so easy to follow.  I have looked up quite a few and would say this one is the best, hands down.  

Followed a previous reviewer's tip to cook on a lower temp and had no issues with burning on the bottom of the pan.  This was my first time making steel cut oats and although I was skeptical of what the texture would be like when I saw what steel cut oats look like, I was pleasantly surprised.  This was a nice, creamy recipe with just the right amount of sweetness.  I didn't have dried currants so I used dried blueberries and I was pleased with the results.  To heat up the next day, I just added a little extra milk to the bowl and stirred before microwaving and it didn't come out gummy at all (a problem I've run into when trying to reheat other oatmeal recipes. My husband, a rice pudding lover, really enjoyed this too, and I figure this is probably a little healthier than rice pudding since it at least has some fiber : Will definitely be making again!  

What am I doing wrong? I always end up with a burned skin on the bottom of the pan. If it's a regular pan, it's a hassle to clean; if it's a nonstick pan, it ends up all in the oatmeal. Are the directions of "bring to a boil over high heat" incorrect? What's everybody else doing?

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